The Cherry Bombe Network

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頻道 • 3 個節目

飲食

飲食

每兩星期更新
飲食

飲食

每星期更新
飲食

飲食

每星期更新

19/04/2025

Bibingka With Abi Balingit Of “Mayumu”

We’re revisiting one of our favorite episodes today—host Jessie Sheehan’s interview with cookbook author and blogger Abi Balingit of The Dusky Kitchen. Abi is known for her flavorful, fun desserts, inspired by her American upbringing and Filipino heritage. She channeled all of this in her debut cookbook, “Mayumu: Filipino American Desserts Remixed,” which won the James Beard Award for Emerging Voice. Abi was also featured on the cover of Cherry Bombe’s Creative Class Issue. Abi joins host Jessie Sheehan to talk about her horchata bibingka from the book, including how she came up with her unique twist on the traditional savory Filipino dessert. The duo also chat about Abi’s career path, the pasalubong treat boxes that she started baking in 2020, and how she landed a book deal through social media. Subscribe to our baking newsletter. To get the Creative Class Issue, click here. To get the Love Issue, click here. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Abi: Instagram, “Mayumu” cookbook, website More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes cookbook

19/04/2025

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36 分鐘
03/05/2025

Apollonia Poilâne On Family Legacy & The Magic Of Bread

Today’s guest is Apollonia Poilâne, the third-generation baker and CEO of the legendary Parisian boulangerie Poilâne. Apollonia joins host Jessie Sheehan to share her extraordinary journey—from taking over the family bakery at just 18 years old to honoring and evolving a legacy that dates back to 1932. The duo dive into her life growing up between French and American cultures, the creative influence of her parents, and the secrets behind Poilâne’s world-famous miche and sablés. Plus, they talk about her cookbook, her love for art, and how she’s bringing timeless tradition into the future. Subscribe to our baking newsletter. Sign up here for Jubilee L.A. updates. To get the Love Issue, click here. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Apollonia: Instagram, Poilâne, "Poilâne" book More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes cookbook

03/05/2025

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55 分鐘
預告

She's My Cherry Pie: Trailer

She’s My Cherry Pie is the ultimate podcast for bakers. Each week, baker, author & recipe developer Jessie Sheehan interviews world-class pastry chefs, bakers & culinary creatives and takes a deep dive into their signature baked goods. Tune in as Jessie serves up their favorite tips, techniques, and ingredients. Episodes drop each Saturday. Don’t miss a single slice. She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network.

預告

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1 分鐘
03/09/2025

Sexy Italian Summer: Giada De Laurentiis On Her Big Birthday, Sheet Pan Lasagna & The Future Of Food TV

It wouldn’t be a Sexy Italian Summer without Giada De Laurentiis! For the final episode of our special miniseries, host Kerry Diamond is joined by the beloved chef, food TV personality, restaurateur, and bestselling author to talk about what’s new in her world. Giada recently marked a milestone birthday, opened a brand-new restaurant outside of Chicago (Sorellina by Giada), and released her latest cookbook, “Super Italian.” She’s also busy growing Giadzy, her online platform featuring her specialty Italian food products (like her popular Sheet Pan Lasagna Box!), recipes, and travel advice. Giada also shares what a Sexy Italian Summer means to her and her upcoming knighthood. (Yes, Giada is being knighted by Italy this fall!) Thank you to Nonino, Square, Davines, and S.Pellegrino for their support. Shop Kerry's fave Davines products: Love Curl Shampoo and Love Smoothing Conditioner Join the waitlist for Jubilee L.A. Get the Italy Issue of Cherry Bombe Magazine here! More on Giada: Instagram, Giadzy, “Super Italian” More on Kerry: Instagram Past episodes and transcripts

03/09/2025

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47 分鐘
31/08/2023

Kelsey Tenney Of Voyage Foods: The Future Is Food Science

In this episode, we look into the future with Kelsey Tenney, co-founder and vice president of research and development at Voyage Foods, a CPG business focused on sustainability, accessibility, affordability, and future-proofing our favorite foods. What’s future-proofing? For Kelsey, it means making sure we’ll still have beloved pantry staples even if certain crops become inaccessible, and reverse-engineering flavors like chocolate and peanut butter so that we can enjoy them for years to come. Kelsey talks with host Abena Anim-Somuah about almost becoming a baker, her mother’s influence on her career path, and what she learned working for some of the biggest food manufacturers around. Don’t miss Kelsey’s Future Flash Five predictions and her voicemail to her future self. Thank you to Kerrygold for supporting our show. Learn more about Kerrygold’s butter & cheese here. Hosted by Abena Anim-Somuah Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu With assistance by Londyn Crenshaw Recorded at CityVox Studios in NYC The Future Of Food Is You is a production of The Cherry Bombe Podcast Network. Check cherrybombe.com for show transcripts. Who do you think is the Future of Food? Nominate them here! More on Kelsey: Instagram, Voyage Foods, website, food blog Follow Abena on Instagram Get your Cherry Bombe Magazine subscription here

31/08/2023

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41 分鐘
3月9日

Our Favorite Spice Girl, Sana Javeri Kadri Of Diaspora Spice Co., Is Now A Cookbook Author

Today’s guest is Sana Javeri Kadri, the founder of Diaspora Spice Co. and author of The Diaspora Spice Co. Cookbook. Sana and her team spent six years working on the book, and she joins host Kerry Diamond to talk about the care that went into collecting 85 recipes from Diaspora Co.’s farm partners over the course of a four-month tour, and translating them into home cook-friendly versions. The result is a beautiful book that pays tribute to the farmers and the spices for which Diaspora is known and loved. They also talk about Sana getting her start as a baby gay in the Bay Area, the business lessons she’s learned along the way, and what’s made a big difference to her mental health. Click here for Sana’s Singju (Manipuri Cabbage Salad) recipe from "The Diaspora Spice Co. Cookbook" GoFundMe for There/There, the new bar in the former Friends and Family spaceCherry Bombe on SubstackThe Jubilee Business Owners Pass applicationOur new Mom’s the Bombe issue Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on Sana: Instagram, Diaspora Spice Co., "The Diaspora Spice Co. Cookbook" More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

3月9日

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57 分鐘
09/03/2024

“Pieometry” Author Lauren Ko Of Loko Kitchen Talks Pie Dough, Filling, And Design

Today’s guest is Lauren Ko, the contemporary pie artist and author of the baking book “Pieometry.” Since Pi Day is coming up, we chatted with the @lokokitchen creative about all things pie and her signature spoke design, which has been dubbed the modern lattice. Lauren joins host Jessie Sheehan to talk about her journey from novice baker to pie expert, and the duo take a deep dive into her signature spoke pie with her “bluebarb” blueberry-rhubarb filling. Lauren shares her best tricks to get perfectly precise cuts of dough as well as her tips on what kind of egg wash to use and how long you should be cooking your pies. Want to bake along? Here is Lauren’s recipe for her signature spoke designed pie. Thank you to Plugrà Premium European Butter and California Prunes for supporting our show. Hosted by Jessie Sheehan Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt Edited by Jenna Sadhu Editorial Assistant Londyn Crenshaw Recorded at CityVox Studios She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here. More on Lauren: Instagram, Pieometry More on Jessie: Instagram, Snackable Bakes Subscribe to Cherry Bombe Magazine here

09/03/2024

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48 分鐘
12/05/2025

Reenie Karim And Srishti Jain On How To “Make It Plant-Based,” With Guest Host Chrissy Tracey

For today’s show, special guest host Chrissy Tracey—chef, forager, and author of “Forage & Feast”—fills in for host Kerry Diamond for a vibrant conversation with cookbook authors Mehreen “Reenie” Karim and Srishti Jain. Reenie, known from “Next Level Chef” and Bon Appétit, is now executive editor of the new “Make It Plant-Based” cookbook series and the author of “Make It Plant-Based! Southern.” She’s joined by Srishti, a NYC-based supper club host and the author of “Make It Plant-Based! Indian.” Reenie and Srishti join Chrissy Tracey to dive into what it takes to build a cookbook from the ground up, celebrate the versatility of plant-based cuisine, and share stories from the heart of today’s food media landscape. Thank you to Gustiamo for supporting Radio Cherry Bombe. Subscribe to Cherry Bombe’s print magazine. Visit cherrybombe.com for subscriptions and show transcripts. More on Chrissy: Instagram, “Forage & Feast” cookbook More on Reenie: Instagram, website, "Make It Plant-Based! Southern" cookbook More on Srishti: Instagram, “Make It Plant-Based! Indian” cookbook More on Kerry: Instagram

12/05/2025

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41 分鐘
26/10/2023

Somali-American Chef & Food Writer Ifrah F. Ahmed: The Future Is Culture Preservation

As a chef, writer, and founder of the Milk & Myrrh pop-up series, Ifrah F. Ahmed is passionate about celebrating and reimagining Somali cuisine through community. Her signature dish, the anjero breakfast burrito, has a fan base across the U.S. Ifrah, who is also a New York Times Cooking contributor and at work on her first cookbook, joins host Abena Anim-Somuah to share memories from her childhood in Seattle, her thoughts on preserving culture through food, and more. Don’t miss Ifrah’s Future Flash Five predictions and her voicemail to her future self. Thank you to Kerrygold for supporting our show. Learn more about Kerrygold’s butter & cheese here. Hosted by Abena Anim-Somuah Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Editorial Assistant Londyn Crenshaw Recorded at CityVox Studios in NYC The Future Of Food Is You is a production of The Cherry Bombe Podcast Network. Check cherrybombe.com for show transcripts. Who do you think is the Future of Food? Nominate them here! More on Ifrah: Instagram, Milk & Myrrh, recipes Follow Abena on Instagram Get your Cherry Bombe Magazine subscription here

26/10/2023

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33 分鐘
25/05/2023

Paro Founder Umaimah Sharwani: The Future Is South Asian Comfort Food

Hosted by Abena Anim-Somuah Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios in NYC This week, we look into the future with Umaimah Sharwani, founder of Paro, a South Asian CPG food brand. An ode to Umaimah’s mother and her cooking, Paro features three products–boxed masoor daal, boxed kitchiri, and jarred tarka oil—to help you make South Asian comfort food at home in a snap. Umaimah grew up in a Pakistani household in Texas before heading to college. She worked in finance and then pivoted, spending time at Google, Fab.com, and Glossier before launching her own CPG brand. She joins host Abena Anim-Somuah to talk about building her brand, working with suppliers, the influence of her mom, and her vision for Paro. Don’t miss Umaimah’s voicemail to her future self and her Future Flash Five predictions. Thank you to Kerrygold and Walmart for supporting our show. Learn more about Kerrygold butter & cheese here and about Walmart’s annual Open Call program here. The Future Of Food Is You is a production of The Cherry Bombe Podcast Network. Check cherrybombe.com for show transcripts. Who do you think is the Future of Food? Nominate them here! More on Umaimah: Instagram, Paro, website, recipes Follow Abena on Instagram Get your Cherry Bombe magazine subscription here

25/05/2023

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33 分鐘

Celebrating women & cool creatives in the world of food & drink.